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Does anyone have any experience with using starchy vegetable adjuncts in beer? I'm planning a sweet potato porter and trying to determine the best way of going about this. My plan currently is to boil ~1kg of sweet potato, mash them until smooth and then add that to the mash. Then proceed as usual from there. Just wondering if anyone else has tried this and if there's any advice they could offer on the matter.

I used pumpkin like that one time, I didn't bother to mash it up, just roasted, and cubed it. Make sure to use rice hulls in the mash

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I use Cavasa starch (tapioca) in my Jamacian lager. I use a few pounds of 6row and a step mash to help convert